Ingredients
375g Antoniou Fillo Pastry
40ml (2 tablespoons) extra virgin olive oil
350g assorted olives, pitted and chopped
½ onion, diced
1 large clove of garlic, chopped
Handful of fresh parsley, chopped
150ml extra virgin olive oil for brushing
Method
For this Fillo Pastry recipe, take your chilled Filo Pastry out of the fridge at least 2 hours before you begin, to bring it up to room temperature.
Pre heat your oven to 170 degrees Celsius, fan forced.
In a pan, add 2 tablespoons of extra virgin olive oil over medium high heat. Sauté the onion until it caramelises. Add garlic and sauté for another 2 minutes. Turn heat off, add chopped olives and fresh parsley. Stir and set aside.
Place a single sheet of Fillo Pastry onto your work surface with the short side of the pastry facing you and brush with oil. Grab the two bottom corners and fold the sheet in half. Brush lightly with oil. Grab the two corners on the right-hand side, bring them over to the left and and fold in half again. Brush lightly with oil, flip over and lightly oil the other side.
Use your fingers to crinkle the Fillo Pastry by using a pinching technique starting from the bottom and working up, approximately 6 times.
Place a heaped teaspoon of the olive mixture onto one side of the Fillo pastry. Seal the top and bottom then roll into a small, crinkled roll shape.
Place the Eliopites onto a large baking tray seam side down, allowing space in between each one. Bake for approximately 30 minutes until crispy and golden.
Recipe and video: Mary Politis from Mary’s Kouzina
Learn how to make Individual Eliopites using Fillo Pastry